Mason Jar Sprouts: Mung Beans and Green Peas

Sprouting is a quick and easy way to grow some nutritious, crunchy veg to add to your diet in the winter months. I’ve previously shared how much I love using my automatic sprouter, but it’s just as easy with a mason jar and a windowsill. While I like my automatic sprouter for masses of alfalfa, fenugreek, clover, radish, and broccoli sprouts that grow tall and last for weeks in the tray, mason jar sprouts are a good choice for crunchy beans and peas. If you start today, you will be adding them to the salad bowl or wok in about 4 days.

Many places sell a bean mix that contains a variety of different lentils, peas and beans. I used mung beans (these are the beans that sprout the long white bean sprouts you typically find in Asian food) and green peas as I like the combination of starchy and sweet flavor. Plus they both sprout in 3-4 days so they are compatible for timing.

Fill a 1L mason jar 1/4 of the way with dried organic beans/peas. Cover them with water and leave on your counter to soak overnight, 8-12 hours. Cut a square of cheesecloth and secure it tightly with a canning jar ring. Strain off water and set back down on your counter. Rinse the jar contents now 4 x per day, straining off all of the liquid.

After 4 days or so, the contents of the jar will sprout and the jar will start to fill up—it’s time to eat them! Add raw to salads and sandwiches or toss into stir-fries and soups. I have also heard of people adding them to smoothies, although I’m not tripping over myself to try that one. Any other ideas on how to use these sprouts in recipes?

I am so excited to try this, and thrilled by maryhysong’s idea about sprouting grains for chickens! Maybe I’ll wait until they’re a bit older, but I suspect my month-old chicks would go crazy for sprouts right now. Any reason to be concerned about possible bacterial growth when sprouting for humans (or precautions to take)?

Charlotte – that’s great! It must be warm where you sprouted for them to grow so quickly. They will keep growing over time, so just keep rinsing (and rinsing and rinsing) and they will still be good eatin’. After a few days, when you think that are getting big enough, store them in the fridge (don’t forget to keep rinsing) and they will keep growing but at a MUCH slower rate. Enjoy!

I am so going to try this! I have read that mung beans should be sprouted in the dark so they are white as they get bitter once they are in the light and turn green. I love sprouts! Can i grow the dried beans or lentils from the grocery or bulk food stores or are they different somehow? Thanks for all the pointers!

They should last in the fridge for about a week as long as you take them out and give them a good solid rinse for 1 minute under cold running water every day. I’d be surprised if they lasted so long without getting eaten though – they are yummy!

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